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Marinades

Marinating venison enhances the flavor, moisturizes and helps tenderize the meat. Here are a few basic marinades for use with grilling (steaks or kabobs), stir-frying, broiling and baking. Commercial marinades are also available at your supermarket. If steaks or other cuts of venison may be tough, tenderize with a mallet before placing in marinade.

Red Wine Marinade

Ingredients

1/2 cup dry red wine

1/3 cup chopped onion

2 tablespoons olive oil

1/2 teaspoon thyme, rosemary or marjoram

1/4 teaspoon salt

1/4 teaspoon coarse pepper

1 clove garlic, minced

Instructions

Mix together. Pour over meat in plastic bag and knead mixture together. Marinate at room temperature for 30 minutes or in the refrigerator for up to 6 hours.

Teriyaki Marinade

Ingredients

1/4 cup soy sauce

2 tablespoons orange juice

1 tablespoon molasses

1 1/2 teaspoons grated ginger root (or 1/2 teaspoon ground ginger)

1 teaspoon dry mustard

1 clove garlic

Instructions

Mix together. Pour over meat in plastic bag and knead mixture together. Marinate in refrigerator for 10 hours or overnight. Vegetables can be marinated in mixture for kabobs or stir-fry, if desired.

Herb-Lemon Marinade

Ingredients

1/3 cup lemon juice

1/4 cup olive oil

1/4 cup Worcestershire sauce

1 tablespoon honey

1/2 teaspoon basil, crushed

1/2 teaspoon thyme, crushed

1/8 teaspoon garlic salt

1/4 teaspoon pepper

Instructions

Mix together. Pour over meat in plastic bag and knead mixture together. Marinate in refrigerator for 6-10 hours. Marinade is good with vegetables for grilling or stir-fry.

Fajita Marinade

Ingredients

1/2 cup salsa

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

1/2 cup red wine

1 garlic clove, crushed

1 tablespoon lime juice

Instructions

Works best with thinly sliced venison. Mix together. Pour over meat in plastic bag and knead together. Refrigerate 1-6 hours. Use as a stir-fry for fajitas or your favorite southwestern recipe.

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